Zucchini Frittata Recipe (With Onion and Garlic)

Dice the onion, mince the garlic, and grate or thinly slice the zucchini. If the zucchini is very wet, squeeze out a little moisture.

Heat the olive oil in a nonstick skillet over medium heat. Cook the onion for 3–4 minutes until softened, then stir in the garlic for 30–60 seconds until fragrant.

Add the zucchini to the pan. Season with salt and black pepper. Cook for 5–7 minutes, stirring now and then, until it releases moisture and most of it cooks off.

Lower the heat. Stir in the basil and parsley for about 30 seconds, then sprinkle in the grated Parmesan.

Spread everything into an even layer. Cook on low heat for 3–5 minutes until the edges look set. Keep the heat gentle so it cooks through without burning.

Turn off the heat and let it sit for 2 minutes. Slice and serve warm; add a little extra herb on top if you like.